Crockpot Mexican Street Corn Dip
Creamy, cheesy, and loaded with elote flavor, this Crockpot Mexican Street Corn Dip is the easiest way to bring the party.
Equipment
- 4 or 6 quart slow cooker
Ingredients
Frozen Corn and Base Ingredients
- 4 cups frozen corn
- 1 can (4-ounce) diced green chiles
- 8 ounces cream cheese
- 1 cup shredded pepperjack cheese
- ⅓ cup sour cream
- 3 tablespoons finely diced red onion
- ¼ cup chopped fresh cilantro additional for topping, if desired
- 2 tablespoons fresh lime juice about 1-2 limes
- 1 tablespoon Tajin additional for topping, if desired
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Toppings
- 1 cup crumbled cotija cheese or queso fresco more or less for topping
Instructions
Preparation Instructions
- Add frozen corn, diced green chiles, cream cheese, shredded pepperjack cheese, sour cream, finely diced red onion, chopped fresh cilantro, fresh lime juice, Tajin, garlic powder, salt, and ground black pepper to the bowl of a greased slow cooker.
- Cover and cook on LOW for 2-3 hours, stirring once or twice.
- Once finished cooking, set the slow cooker to WARM and top with crumbled cotija cheese or queso fresco, and additional fresh cilantro and Tajin if desired.
- Serve warm with tortilla chips.
Notes
Make Ahead: Add everything to the crockpot up to 24 hours before cooking. Store leftovers in an airtight container in the fridge for up to 5 days. Freezing not recommended.
Nutrition
Serving: 1cupCalories: 249kcalCarbohydrates: 20gProtein: 9gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 51mgSodium: 483mgPotassium: 280mgFiber: 3gSugar: 2gVitamin A: 771IUVitamin C: 7mgCalcium: 195mgIron: 1mg
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